Since the beginning of the twentieth century, Spanish olives have been introduced into the market with a variety of stuffings; pimiento being the first specialty stuffing followed by anchovy.
Originally, the olive stuffing process was completely artisan. However, high costs and sanitary conditions led to the mechanization of stuffing olives. This change was then followed by a substitution of natural pimiento paste strips in 1973.
Internacional Olivarera’s R&D team, not completely satisfied with the current system, worked diligently to address the inadequacies found in the olive stuffing process. After several years of research, that goal was achieved with the innovative development of our Ball Stuffing™.